Warm Parsnip & Greens Wraps

Parsnips have long been a staple of British winter tables, prized for their natural sweetness when roasted. These warm wraps tuck caramelized sage-scented parsnip batons with crisp greens, apple, and soft goat cheese for a satisfying lunch.

Serves 4 · 15 min prep · 26 min cook

Estimate for one serving

• 420 cal
• 14g protein
• 52g carbs
• 19g fat
• 3g fiber

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Ingredients

• 1.25 lb parsnips
• 3 Tbsp olive oil
• 8 fresh sage leaves
• 1 tsp fresh thyme leaves
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 4 large whole-wheat tortillas or flatbreads
• 4 cups baby spinach or mixed greens
• 1 medium apple
• 1/2 cup crumbled soft goat cheese
• 1/4 cup toasted sunflower seeds
• 1/3 cup plain Greek yogurt
• 1 tsp lemon zest
• 1 Tbsp lemon juice
• 1/2 tsp honey

Instructions

1. 1Preheat oven to 425°F. Peel parsnips and cut into thin batons about 3 inches long and ½ inch thick so they roast evenly and fit neatly inside wraps.
2. 2Toss parsnip batons on a sheet pan with olive oil, chopped sage, thyme, salt, pepper, and garlic powder until coated. Spread in a single layer.
3. 3Roast 22–26 minutes, flipping once, until edges are deeply golden and caramelized and centers are tender when pierced.
4. 4Meanwhile stir Greek yogurt with lemon zest, lemon juice, and honey to make a quick bright spread; keep cold.
5. 5Warm tortillas one at a time in a dry skillet over medium heat 20–30 seconds per side until pliable and lightly toasted in spots.
6. 6Lay each warm tortilla flat. Spread a thin layer of the lemon yogurt across the center, leaving a border.
7. 7Pile a generous handful of greens down the middle, then arrange a quarter of the hot roasted parsnips on top so the greens wilt slightly from the heat.
8. 8Core and thinly slice the apple; scatter slices over the parsnips along with goat cheese and sunflower seeds.
9. 9Fold in the sides of each tortilla, then roll tightly from the bottom into a secure wrap. Slice in half on the bias if desired.
10. 10Serve immediately while the parsnips are still warm, or wrap snugly in parchment for portable lunches that stay satisfying through the afternoon.